A healthy Moroccan-spiced Stew with butternut squash, chickpeas, and lentils! You’ll love this protein and fiber packed meal!
I adapted this from a recipe from the Ambitious Kitchen blog. I added chicken to this but it could be completely vegetarian. You can also use sweet potatoes instead of butternut squash.
- 1 teaspoon olive or coconut oil
- 2 sweet onions, sliced thin
- 2 teaspoons cumin
- 1 teaspoon roasted or regular cinnamon
- sea salt and freshly ground black pepper, to taste
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (28 oz) fire-roasted, diced tomatoes
- 4 cups organic vegetable broth
- 1 pound butternut squash, diced large (about 4 cups)
- 1/2 cup dried apricots, cut into quarters
- 5 boneless, skinless chicken thighs (optional
- 1 cup green lentils, rinsed well
- 1/8 teaspoon saffron
- 1/2 cup cashews, if desired
- 1 Tbs of lemon juice
- few dashes of red pepper flakes, if desired
- Heat the oil in a medium pot over medium heat. Add the onion; cook stiring frequently until the onion becomes caramelized, about 15-20 minutes.
- Next stir in cumin, cinnamon, and salt and pepper; cook for a few more minutes until spices are fragrant.
- Add chickpeas, tomatoes, broth, butternut squash, lentils, apricots and saffron. Bring to a boil, then cover, reduce heat and simmer for 20 minutes or until butternut squash is tender and lentils are fully cooked.
- At this point if you are using chicken, add the chicken and simmer until tender. Remove and shred with 2 forks and return to the pot.
- Stir in lemon and cashews. Taste and adjust seasonings as necessary. Garnish with greek yogurt, if desired
- Cook couscous according to directions (I like trader joe’s tri-color) and serve the stew over the couscous.
6 servings – about 1 1/2 cups each.